F. Spyropoulos

发表

Designing food structures for nutrition and health benefits.

P. Lillford, I. Norton, J. Norton, 2014, Annual review of food science and technology.

Functional food microstructures for macronutrient release and delivery.

I. Norton, J. Norton, F. Spyropoulos, 2015, Food & function.

O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration.

I. Norton, F. Spyropoulos, R. Pichot, 2010, Journal of colloid and interface science.

Interfacial behaviour of sodium stearoyllactylate (SSL) as an oil-in-water pickering emulsion stabiliser.

I. Norton, F. Spyropoulos, R. Pichot, 2013, Journal of colloid and interface science.

Understanding the encapsulation and release of small molecular weight model actives from alginate fluid gels

F. Spyropoulos, V. Prosapio, F. Smaniotto, 2021 .

Emulsifiers of Pickering-like characteristics at fluid interfaces: Impact on oil-in-water emulsion stability and interfacial transfer rate kinetics for the release of a hydrophobic model active

I. Norton, F. Spyropoulos, D. Kurukji, 2020 .

University of Birmingham Emulsifiers of Pickering-like characteristics at fluid interfaces

I. Norton, F. Spyropoulos, D. Kurukji, 2020 .

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality.

I. Norton, F. Spyropoulos, I. Zafeiri, 2017, Food & function.

Microstructural design of aerated food systems by soft-solid materials

I. Norton, F. Spyropoulos, A. Lazidis, 2017 .

Reprint of: Microstructural design of aerated food systems by soft-solid materials

I. Norton, F. Spyropoulos, A. Lazidis, 2017 .

Release and co-release of model hydrophobic and hydrophilic actives from 3D printed kappa-carrageenan emulsion gels

F. Spyropoulos, T. Mills, Michael-Alex Kamlow, 2022, Food Hydrocolloids.

O/W emulsions stabilised by solid lipid particles: Understanding how the particles’ Pickering functionality can be retained post their dehydration and subsequent rehydration

P. Smith, I. Norton, F. Spyropoulos, 2020 .

Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches.

F. Spyropoulos, Robin D Hancocks, A. Pawlik, 2014, Journal of the science of food and agriculture.

Comparisons between membranes for use in cross flow membrane emulsification

I. Norton, F. Spyropoulos, Robin D Hancocks, 2013 .

Designing colloidal structures for micro and macro nutrient content and release in foods.

I. Norton, F. Spyropoulos, John V L Henry, 2012, Faraday discussions.

Self-structuring foods based on acid-sensitive mixed biopolymer to impact on satiety

A. B. Norton, I. Norton, F. Spyropoulos, 2011 .

Propolis particles incorporated in aqueous formulations with enhanced antibacterial performance

F. Spyropoulos, K. Gkatzionis, Paulo de Carvalho Gomes, 2021, Food hydrocolloids for health.

Atypical phase behaviour of quinoa protein isolate in mixture with maltodextrin.

S. Harding, F. Spyropoulos, B. Wolf, 2022, Food research international.

3D printing of kappa-carrageenan emulsion gels

F. Spyropoulos, T. Mills, Michael-Alex Kamlow, 2021, Food Hydrocolloids for Health.

The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions

I. Norton, F. Spyropoulos, Robin D Hancocks, 2016 .

Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes

I. Norton, F. Spyropoulos, D. Kurukji, 2017 .

Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications

Amir Kasra Asghari, I. Norton, F. Spyropoulos, 2016 .

Food-grade Pickering emulsions stabilised with solid lipid particles.

I. Norton, F. Spyropoulos, D. Kurukji, 2016, Food & function.

Microstructural design to reduce lipid oxidation in oil-inwater emulsions

I. Norton, F. Spyropoulos, M. Kargar, 2011 .

Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence.

I. Norton, F. Spyropoulos, R. Pichot, 2009, Journal of colloid and interface science.

Whey protein fluid gels for the stabilisation of foams

I. Norton, F. Spyropoulos, R. Berrocal, 2016 .

Competitive adsorption of surfactants and hydrophilic silica particles at the oil-water interface: interfacial tension and contact angle studies.

I. Norton, F. Spyropoulos, R. Pichot, 2012, Journal of colloid and interface science.

The role of surface active species in the fabrication and functionality of edible solid lipid particles.

P. Smith, I. Norton, J. Norton, 2017, Journal of colloid and interface science.

Effect of emulsifiers and fat crystals on shear induced droplet break-up, coalescence and phase inversion

P. Cox, I. Norton, F. Spyropoulos, 2009 .

Emulsions Co-Stabilised by Edible Pickering Particles and Surfactants: The Effect of HLB Value

F. Spyropoulos, E. Tripodi, I. Zafeiri, 2017 .

Pickering particle and emulsifier co-stabilised emulsions produced via rotating membrane emulsification

I. Norton, F. Spyropoulos, Panagiotis G. Arkoumanis, 2019, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

The impact of Pickering intervention on the stability of W1/O/W2 double emulsions of relevance to foods.

P. Smith, I. Norton, F. Spyropoulos, 2019, Langmuir : the ACS journal of surfaces and colloids.

Production of Oil-in-Water Emulsions with Varying Dispersed-Phase Content using Confined Impinging Jet Mixers

I. Norton, F. Spyropoulos, E. Tripodi, 2019, Industrial & engineering chemistry research.

Solid lipid nanoparticles and nanostructured lipid carriers of dual functionality at emulsion interfaces. Part I: Pickering stabilisation functionality

F. Spyropoulos, I. Zafeiri, Georgia I. Sakellari, 2022, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

Solid lipid nanoparticles and nanostructured lipid carriers of dual functionality at emulsion interfaces. Part II: active carrying/delivery functionality

F. Spyropoulos, I. Zafeiri, Georgia I. Sakellari, 2022, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

University of Birmingham Fabrication and utilisation of bi-functional protein/polysaccharide co-precipitates for the independent co-delivery of two model actives from simple oil-in-water emulsions

I. Norton, F. Spyropoulos, D. Kurukji, 2018 .

Formulation design, production and characterisation of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) for the encapsulation of a model hydrophobic active

F. Spyropoulos, H. Batchelor, I. Zafeiri, 2021, Food hydrocolloids for health.

Independent co-delivery of model actives with different degrees of hydrophilicity from oil-in-water and water-in-oil emulsions stabilised by solid lipid particles via a Pickering mechanism: a-proof-of-principle study.

I. Norton, F. Spyropoulos, D. Kurukji, 2020, Journal of colloid and interface science.

University of Birmingham O/W emulsions stabilised by solid lipid particles

I. Norton, F. Spyropoulos, I. Zafeiri, 2020 .

Formation of Pickering and mixed emulsifier systems stabilised O/W emulsions via Confined Impinging Jets processing

I. Norton, F. Spyropoulos, E. Tripodi, 2020, Food and Bioproducts Processing.

A flow velocity dependence of dynamic surface tension in Plateau borders of foam.

I. Norton, F. Spyropoulos, Christopher Clarke, 2020, Journal of colloid and interface science.

University of Birmingham Freeze drying and rehydration of alginate fluid gels

F. Spyropoulos, V. Prosapio, F. Smaniotto, 2019 .

Effect of sucrose on the phase and flow behaviour of polysaccharide/protein aqueous two-phase systems

I. Norton, F. Spyropoulos, A. Portsch, 2010 .

Process optimisation of rotating membrane emulsification through the study of surfactant dispersions

I. Norton, F. Spyropoulos, D. Lloyd, 2015 .

Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan

I. Norton, F. Spyropoulos, A. Gabriele, 2009 .

Fabrication and Utilization of Bifunctional Protein/Polysaccharide Coprecipitates for the Independent Codelivery of Two Model Actives from Simple Oil-in-Water Emulsions.

I. Norton, F. Spyropoulos, D. Kurukji, 2018, Langmuir : the ACS journal of surfaces and colloids.

Advances in membrane emulsification. Part B: recent developments in modelling and scale-up approaches.

F. Spyropoulos, Robin D Hancocks, A. Pawlik, 2014, Journal of the science of food and agriculture.

Morphology and shear viscosity of aqueous two-phase biopolymer-surfactant mixtures

A. Pacek, W. Frith, I. Norton, 2007 .

3D printing of edible hydrogels containing thiamine and their comparison to cast gels

F. Spyropoulos, T. Mills, A. Gholamipour-Shirazi, 2021, Food Hydrocolloids.

Measuring the impact of channel length on liquid flow through an ideal Plateau border and node system.

I. Norton, F. Spyropoulos, Christopher Clarke, 2019, Soft matter.

Processing effects during rotating membrane emulsification

I. Norton, F. Spyropoulos, D. Lloyd, 2014 .

University of Birmingham Development of an in-vitro mouth model to quantify salt release from gels

S. Bakalis, F. Spyropoulos, 2015 .

Interfacial tension in aqueous biopolymer-surfactant mixtures.

A. Pacek, W. Frith, P. Ding, 2008, Journal of colloid and interface science.

University of Birmingham Pickering particle and emulsifier co-stabilised emulsions produced via rotating membrane emulsification

I. Norton, F. Spyropoulos, Panagiotis G. Arkoumanis, 2019 .

Functional food microstructures for macronutrient release and delivery.

I. Norton, J. Norton, F. Spyropoulos, 2015, Food & function.

of Birmingham A flow velocity dependence of dynamic surface tension in Plateau borders of foam

I. Norton, F. Spyropoulos, Christopher Clarke, 2020 .

Use of Alginate Fluid Gel Microparticles to Modulate the Release of Hydrophobic Actives

F. Spyropoulos, V. Prosapio, F. Smaniotto, 2019 .

Surface rheological measurements of isolated food foam systems

I. Norton, F. Spyropoulos, Christopher Clarke, 2019, Physics of Fluids.